Tonight: Mini Meatloaves
1 jar (12oz) beef gravy, divided
1 cup water
2 lb ground beef
1 pkg (6.25oz) Stove Top Stuffing for beef or chicken
2 eggs, lightly beaten
Preheat oven to 400°
Pour ¼ cup of the gravy into large bowl, stir in water
Add meat, stuffing mix and eggs, mix lightly
Refrigerate remaining gravy for later use
Divide meat mixture in half
Shape one half of meat mixture into two small oval loaves on a foil-covered baking sheet
Shape remaining half of meat mixture into 16 balls
Place, in single layer, on another foil-covered baking sheet
Bake side by side, 20 minutes
Remove meatballs from oven, set aside
Bake meatloaves an additional 10 minutes or until no longer pink in centers
Slice and serve
Refrigerate meatballs to serve tomorrow
Makes 4 servings of meatloaf
8 pts per serving
Tomorrow: Swedish Meatballs
Reserved beef gravy from previous recipe (about 1¼ cups)
½ cup Sour Cream
16 meatballs from previous recipe
Favorite pasta
Mix gravy and sour cream in large saucepan
Add meatballs
Cook on low heat 10 minutes or until heated through, stirring occasionally
Serve with hot noodles
Makes 4 servings
Tomorrow: Swedish Meatballs
Reserved beef gravy from previous recipe (about 1¼ cups)
½ cup Sour Cream
16 meatballs from previous recipe
Favorite pasta
Mix gravy and sour cream in large saucepan
Add meatballs
Cook on low heat 10 minutes or until heated through, stirring occasionally
Serve with hot noodles
Makes 4 servings
11 pts per serving of meatballs and sauce only, not including pasta
*Baked meatballs can be frozen to prepare at a later time!
*Baked meatballs can be frozen to prepare at a later time!
